Chicken Soup With Kale, Chayote and Ponzu

• 2 chicken thighs
• 1 quart water
• 1 12 gallons water
• 2 chayotes
• 2 potatoes, medium
• 4 carrots
• 1 stalk celery
• 1 bunch kale
• 12 onion, chopped
• 12 teaspoon garlic, minced
• 1 bay leaf
• 14 teaspoon parsley
• 1 bouillon cube
• 1 teaspoon soy sauce
• 1 tablespoon ponzu sauce (dark)

1. Wash the chicken and then cut it along the bone on both sides so that there are 3 pieces of chicken for each thigh.
2. Put chicken in a saucepan with about a quart of water, so that the chicken is covered.
3. Add the bay leaf.
4. Bring to a boil and then lower the heat to low, simmering for about 1/2 hour.
5. Skim the water to remove any scum and then transfer the chicken and water to a larger kettle or stockpot.
6. Turn on the heat to medium.
7. While the chicken thighs are cooking in the sauce pan, wash the kale.
8. Pull the smaller leaves off the stem and then trim the thick stems off, and tear the leaves up into pieces that are about 1" to 2".
9. Put the kale into the larger pot on top of the chicken first.
10. Slice the chayote, along the slit, in half, and then peel and cut into 1" cubes.
11. Peel the potato and cut into 1" cubes.
12. Peel and cut the carrots, and celery and put everything into pot.
13. The kale will be wilting.
14. Give things a stir.
15. Cover with water.
16. Chop as much onion as you like, and as much garlic as you like and add it to the pot.
17. Add as much water as you like and bring it all to a boil.
18. Then lower the heat to simmer for about an hour.
19. I added the soy sauce and ponzu after it had finished cooking, but I'm not sure it matters when it is added inches I added just enough for an accent flavor without adding enough to make it strong.

chicken thighs, water, water, chayotes, potatoes, carrots, celery, kale, onion, garlic, bay leaf, parsley, bouillon cube, soy sauce, ponzu sauce

Taken from www.food.com/recipe/chicken-soup-with-kale-chayote-and-ponzu-416001 (may not work)